Coconut Milk Pesto Pasta
Coconut Milk Pesto Pasta is super easy to make and absolutely delicious! The coconut milk makes the pesto sauce nice and creamy.
Ingredients
- 3 cups dried fusilli pasta
- 2 cups fresh basil leaves
- 1 garlic clove
- ¼ cup pine nuts
- ¼ cup fresh grated parmesan cheese
- ¼ cup extra virgin olive oil - Good quality olive oil is key!
- ¼ cup unsweetened canned coconut milk - Full fat and light both work.
- 2 tablespoons fresh lemon juice
- salt & pepper to taste
- 1-3 tablespoons reserved pasta water
Instructions
- Process until creamy. Remove the blade from the machine and stir in salt and pepper to taste. Add the dried pasta to the boiling water and cook according to the package's instructions.
- Before draining the pasta, reserve 3 tablespoons of the starchy water. Drain the pasta once cooked. Place the drained pasta back into the pot.
- Pour the pesto sauce over the pasta. Add 1 tablespoon of the starchy water at a time while you stir the pasta with the pesto sauce over very low heat. You may not need all 3 tablespoons of the water. I typically use about 1 - 1 ½ tablespoons. Just stir for about 30 seconds - 1 minute until your desired consistency is reached.
- I served my pasta with a few halved cherry tomatoes (for color) and extra parmesan cheese!
Nutrition Facts
Coconut Milk Pesto Pasta
Amount Per Serving
Calories 385
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 4g25%
Polyunsaturated Fat 5g
Monounsaturated Fat 12g
Cholesterol 5mg2%
Sodium 124mg5%
Potassium 208mg6%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 2g2%
Protein 9g18%
Vitamin A 690IU14%
Vitamin C 5mg6%
Calcium 89mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
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